So THATS why they call it a fish pepper…

This is a wild-caught rockfish from the waters of the Chesapeake Bay around Talbot County, Maryland that I prepared using a stuffing of herbs and fish pepper, dressed with an oil made with fish peppers, wrapped in collard green leaves and steamed on hot coals and plated with edible nasturtiums from the museum gardens at the Chesapeake Bay Maritime Museum in St. Michael’s Maryland. So THAT is why they call it a fish pepper 🙂

12 comments on “So THATS why they call it a fish pepper…”

That is pretty cool,I thought I did something unique like 10 years ago when I wrapped a piece of salmon in collard greens now I know that it was not so crazy after all. Where can I get some of the fish pepper?

Hey there Chef! They are available through a number of growers–but word to the wise–grow your own next season from certified seed that you keep separately from other hot pepper plants—totally separate. Grow maybe ten plants in well draining, medium sized, fairly deep pots. The season is late July or early August through the frost in zones 6/7..i.e. you have 6-7 months of a growing season or longer in zones 8-10. I am doing a piece on here on one brother who is growing them for a restaurant owner in Baltimore, perhaps he can hook you up?!

Wow! I can throw out my tinfoil….this is awesome! Why didn’t I think of it, it’s like cooking something wrapped in a banana leaf or corn husk, a collard green! I’ll have to buy some fish at the farmers market tomorrow and see what I can do. I like you’re writing and the look of your blog…I didn’t see a way to follow it? Did I miss it?

LOL–not just yet–ummm try banana leaves sometime also–with a moderate heat they steam a fish perfectly! Thanks for coming on board and keeping tabs on me–I love your blog and I’ll be doing the same—its nice to see someone take a step back and try to make sense of everything for those of us who are not into the minutiae!

Michael,
Thanks for your work and also keeping the fish pepper and its roots alive,We are also searching for a more detailed past and original recipes from the elusive fish pepper.We are now a follower.
Again Thanks.
Dale

When working on my historic seafood cookbook, I was surprised when some of the recipes called for nasturtiums or carnations (gilly flowers) to be used as herbs/spices. If you are ever up in Massacusetts and want to catch a big striper (rockfish) contact me.

WHRO Curate 757 Season 2, Ep. 7

The culinary arts are one of the most enjoyable art forms around because food can be enjoyed with all five senses. This week, as we explore art that reflects culture, we will talk with Williamsburg culinary historian and author Michael Twitty who has made it his mission to document African American food history. #Curate757